Massimo and Orietta Corrà, Trentino. Speck, Coppa, Pancetta, Mortandela Salami

Orietta Corrà, Coredo, Trento

In Trentino 3rd generation butcher Massimo Corrà makes salumi in the alpine Val di Non. He buys pigs that are reared extensively on a local farm and slaughtered at 14 – 16 months, more than double the age of industrially farmed pigs. Massimo works just 5 of these big pigs each week. In Trentino almost all salumi are smoked and Massimo is no exception. Historically smoke was used as a preservative but now, unshackled by considerations of safety, producers like Massimo are left free to explore what smoke can say about flavour and terroir. The wood he burns is an ingredient - like spices or herbs - and his choice of chestnut (sweet), beech (toast) and juniper berry (citrus) gives all his salumi a unique, aromatic smoking that is light and delicious. Massimo's wife, Orietta, runs their beautiful butcher's shop in Coredo


Smoked Pancetta Stesa. Minimum weight 250g

£9.50
{"id":1780527988809,"title":"Smoked Pancetta Stesa. Minimum weight 250g","handle":"smoked-pancetta-stesa","description":"\u003cdiv style=\"text-align: center;\"\u003ePancetta is the belly of the pig that is cured for just 4-8 weeks. While it is safe to eat raw, pancetta is generally used in the kitchen adding flavour to soups, stews and sauces. Our smoked pancetta comes from Massimo and Orietta Corrà in Trentino \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"pancetta stesa info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","published_at":"2018-11-01T13:10:58+00:00","created_at":"2018-11-01T13:27:25+00:00","vendor":"The Ham \u0026 Cheese Company","type":"","tags":[],"price":950,"price_min":950,"price_max":950,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":16182173597769,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Smoked Pancetta Stesa. 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While it is safe to eat raw, pancetta is generally used in the kitchen adding flavour to soups, stews and sauces. Our smoked pancetta comes from Massimo and Orietta Corrà in Trentino \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"pancetta stesa info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e"}

Mortandela. Minimum weight 160g

£7.00
{"id":1780630323273,"title":"Mortandela. Minimum weight 160g","handle":"mortandela","description":"\u003cdiv style=\"text-align: center;\"\u003eMassimo's most unusual salami is the mortandela, a seasonal salami in the shape of a patty, bound by caul, which can be either sliced and eaten or chopped like pancetta into risotto's (Massimo's favourite - add half at the start, half at the end), soups and stews. Once it was made from cheap cuts like heart and lung but today Massimo uses prime cuts of belly and shoulder. It is smoked then aged for 3 weeks.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. This salami will arrive vacuum packed. Store in the fridge and eat within 2 weeks of opening\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"mortandela info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2018-11-01T13:47:44+00:00","created_at":"2018-11-01T13:53:03+00:00","vendor":"The Ham \u0026 Cheese Company","type":"","tags":[],"price":700,"price_min":700,"price_max":700,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":16183197204553,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Mortandela. 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Once it was made from cheap cuts like heart and lung but today Massimo uses prime cuts of belly and shoulder. It is smoked then aged for 3 weeks.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. This salami will arrive vacuum packed. Store in the fridge and eat within 2 weeks of opening\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"mortandela info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

Sliced Coppa. Click and Collect Only

£6.50
{"id":4536236474449,"title":"Sliced Coppa. Click and Collect Only","handle":"coppa-trentina-minimum-weight-100g","description":"\u003cdiv style=\"text-align: center;\"\u003eMassimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed. The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency. Try it on a salumi board or wrapped around radicchio and slowly baked with a dot of butter and a handful of Parmesan on the top.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. Sliced coppa should be kept in the fridge and eaten within 5 days\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"coppa trentina info\"\u003eRead About The Producer\u003c\/a\u003e. \u003c\/div\u003e","published_at":"2020-03-25T09:54:30+00:00","created_at":"2020-03-25T11:15:10+00:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":650,"price_min":650,"price_max":3250,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32015675293777,"title":"100g","option1":"100g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sliced Coppa. 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He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed. The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency. Try it on a salumi board or wrapped around radicchio and slowly baked with a dot of butter and a handful of Parmesan on the top.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. Sliced coppa should be kept in the fridge and eaten within 5 days\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"coppa trentina info\"\u003eRead About The Producer\u003c\/a\u003e. \u003c\/div\u003e"}

Sliced Speck Trentino. Click and Collect Only

£6.30
{"id":4574191255633,"title":"Sliced Speck Trentino. Click and Collect Only","handle":"sliced-speck-trentino-100g-click-and-collect-only","description":"\u003cdiv style=\"text-align: center;\"\u003eMassimo and Orietta Corrà have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys them from a farmer in Cles. They are reared extensively just for him, only slaughtered at 14-16 months old.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMassimo's speck is the ham that is deboned and opened up like a book. The hams spend 40 days in a salt and spice cure - but with no nitrites or nitrates - and are then smoked overnight using beech or chestnut mixed with aromatic  juniper berries. The speck are then aged for 11-12 months. The gentle smoke and long, slow ageing give depth and complexity. Try it with a fennel and carrot slaw in the autumn, on fresh asparagus in the spring\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\"\u003eRead About The Producer \u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-24T14:42:35+01:00","created_at":"2020-04-24T14:52:25+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":630,"price_min":630,"price_max":3150,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32159246123089,"title":"100g","option1":"100g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sliced Speck Trentino. 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Click and Collect Only - 500g","public_title":"500g","options":["500g"],"price":3150,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/10_0004.jpg?v=1588073671","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2535.jpg?v=1588073671","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2991.jpg?v=1588073671","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2428.jpg?v=1588073671","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2475.jpg?v=1588073739","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0278.jpg?v=1588073965"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/10_0004.jpg?v=1588073671","options":["Size"],"media":[{"alt":null,"id":6977801125969,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/10_0004.jpg?v=1587736556"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/10_0004.jpg?v=1587736556","width":1417},{"alt":null,"id":7004710666321,"position":2,"preview_image":{"aspect_ratio":1.5,"height":2666,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2535.jpg?v=1588073295"},"aspect_ratio":1.5,"height":2666,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2535.jpg?v=1588073295","width":4000},{"alt":null,"id":7004714500177,"position":3,"preview_image":{"aspect_ratio":1.5,"height":2667,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2991.jpg?v=1588073355"},"aspect_ratio":1.5,"height":2667,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2991.jpg?v=1588073355","width":4000},{"alt":null,"id":7004737339473,"position":4,"preview_image":{"aspect_ratio":1.5,"height":2667,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2428.jpg?v=1588073588"},"aspect_ratio":1.5,"height":2667,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2428.jpg?v=1588073588","width":4000},{"alt":null,"id":7004750774353,"position":5,"preview_image":{"aspect_ratio":1.5,"height":2667,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2475.jpg?v=1588073739"},"aspect_ratio":1.5,"height":2667,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2475.jpg?v=1588073739","width":4000},{"alt":null,"id":7004773548113,"position":6,"preview_image":{"aspect_ratio":1.333,"height":2448,"width":3264,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0278.jpg?v=1588073965"},"aspect_ratio":1.333,"height":2448,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0278.jpg?v=1588073965","width":3264}],"content":"\u003cdiv style=\"text-align: center;\"\u003eMassimo and Orietta Corrà have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys them from a farmer in Cles. They are reared extensively just for him, only slaughtered at 14-16 months old.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMassimo's speck is the ham that is deboned and opened up like a book. The hams spend 40 days in a salt and spice cure - but with no nitrites or nitrates - and are then smoked overnight using beech or chestnut mixed with aromatic  juniper berries. The speck are then aged for 11-12 months. The gentle smoke and long, slow ageing give depth and complexity. Try it with a fennel and carrot slaw in the autumn, on fresh asparagus in the spring\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\"\u003eRead About The Producer \u003c\/a\u003e\u003c\/div\u003e"}

Coppa. Minimum weight 1.5kg

£45.00
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Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"coppa trentina info\"\u003eRead About The Producer\u003c\/a\u003e. \u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","published_at":"2018-11-01T11:27:22+00:00","created_at":"2018-11-01T11:41:27+00:00","vendor":"The Ham \u0026 Cheese Company","type":"","tags":[],"price":4500,"price_min":4500,"price_max":4500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":16178543460425,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Coppa. 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He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed. The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency. Try it on a salumi board or wrapped around radicchio and slowly baked with a dot of butter and a handful of Parmesan on the top.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. \u003cspan\u003eThis salume will arrive wrapped in paper and should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"coppa trentina info\"\u003eRead About The Producer\u003c\/a\u003e. \u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e"}

Speck Trentino. Minimum Weight 1.2kg

£49.00
{"id":4587610177617,"title":"Speck Trentino. Minimum Weight 1.2kg","handle":"speck-trentino-minimum-weight-1-2kg","description":"\u003cdiv style=\"text-align: center;\"\u003eMassimo and Orietta Corrà have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys them from a farmer in Cles. They are reared extensively just for him, only slaughtered at 14-16 months old.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMassimo's speck is the ham that is deboned and opened up like a book. The hams spend 40 days in a salt and spice cure - but with no nitrites or nitrates - and are then smoked overnight using beech or chestnut mixed with aromatic  juniper berries. The speck are then aged for 11-12 months. The gentle smoke and long, slow ageing give depth and complexity. 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He doesn't have his own pigs but buys them from a farmer in Cles. They are reared extensively just for him, only slaughtered at 14-16 months old.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMassimo's speck is the ham that is deboned and opened up like a book. The hams spend 40 days in a salt and spice cure - but with no nitrites or nitrates - and are then smoked overnight using beech or chestnut mixed with aromatic  juniper berries. The speck are then aged for 11-12 months. The gentle smoke and long, slow ageing give depth and complexity. Try it with a fennel and carrot slaw in the autumn, on fresh asparagus in the spring\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\"\u003eRead About The Producer \u003c\/a\u003e\u003c\/div\u003e"}

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